KANJI SUSHI & RAMEN

Name: KANJI SUSHI & RAMEN
Address: 910 PROVIDENCE RD, BRANDON, FL, 33511, US
Rating: 45.4

910 PROVIDENCE RD, BRANDON, FL 33511

License #3916976

🍱 Japanese/Sushi ℹ️

45.4 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KANJI SUSHI & RAMEN in BRANDON currently holds an InspectFL Health Score of 45.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 71 total violations — 17 critical, 21 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 12, 2025

The latest inspection on October 2, 2026 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

77%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

KANJI SUSHI & RAMEN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken held behind raw beef in upper section of cookline flip top cooler. Operator arranged correctly with all chicken in one row.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching food in bilk potato starch. Operator placed correctly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of 82F water. Operator discarded water.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw squid thawing in container of standing water. Operator placed container in prep sink, turned on cold water.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Opened raw chicken on sheet pan stored over opened raw beef on sheet pan in walk in freezer. Operator arranged correctly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets on reach in freezer at sushi bar.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer at bar not labeled. Operator placed,label.

Disposition: Warning Issued
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed empty pitcher under paper towel dispenser at server hand sink with splash droplets from grabbing paper towels and is exposed to splash.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet pans stacked in dish area.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo sushi rice bowl not made of solid piece of wood in dry storage
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored inbetween make line and counter on cook line. Manager removed
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee in dish washing area dry hands on shirt
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee rinse hands in prep sink with gloves on. Then proceeded to work with food with out changing gloves and washing hands. Discussed proper handwashing with manager and they had employee wash their hands
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using hand soap to clean bamboo mat and scraper in hand sink without properly cleaning and sanitizing.
[01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For fresh salmon. Manager got aquaculture letter from distributor
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken in walk in cooler. Raw oysters in walk-in cooler stored over celery.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: shrimp tempura (75F - Hot Holding), manager will time mark and use tphc
[41-10-4] Toxic substance/chemical improperly stored. Observed can of propane next to bottle of Baileys at bar
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed dish washer wash hands in three compartment sink. Discussed proper handwashing with manager and they had employee wash their hands
[01C-02-4] Establishment not maintaining oyster tags for 90 days and oyster tags not marked with last date served. Observed blank tags from January and may
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinsing equipment in hand wash sink on sushi line. Observed drain line going into hand sink at bar
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Soy egg on menu served soft and not fully cooked.
[31B-03-4] No soap provided at handwash sink. At right sushi station. Manager replaced
[01C-01-4] No tag on or for original container of raw oysters. See stop sale. Observed opened bay in walk in cooler
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Cook time marked batch. Emailed to operator. Operator filled out paperwork
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed and posted advisory
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frozen and fresh sushi fish not dated. Cooked chicken in walk in cooler not dated
[01C-05-4] oyster tags not maintained in chronological order according to the last date they were served in the establishment.